If the texture of a perfect risotto eludes you, Chef Gavin has the memorable techniques to guide your preparation. He'll also teach you how to make lobster tails less intimidating and cover the building blocks of a bright pesto.

Equipment needed for this class:

• 1 Gallon Stock Pot
• 2 Quart Pot
• Sheet Tray
• Small Mixing Bowl
• Food Processor or Mortar & Pestle Microplane or Box Grater Cutting Board
• Chef Knife
• Spatula
• Ladle
• Wooden or Plastic Spoon